Mango, popular tropical fruit full of vitamines, is similarly to carrot rich in antioxidant beta-caroten which is well-known for its benefits on skin. Fresh mango can also help you digest meals rich in proteins. Not only you can eat it fresh as a snack but also you can drink mango juice (mixed with fresh orange juice is my favourite!) or you can use it in refreshing desserts! And thats exactly what I will share with you today – recipe adapted from foodess.com, beautiful, fluffy cheesecake.
Ingredients:
Mango curd
– 1 very ripe mango
– 1 tbs cane sugar
– 2 big organic eggs
– 50g butter
Crust
– 300g rice gluten-free shortbread
– 1 tbs honey
– 50g butter
Filling
– 300g cream kefir-cheese (any other cream-cheese should work too)
– 50g cane sugar or honey
– 3 big organic eggs
– 200g sour cream or thick yoghurt
– 1/4 tea spoon of vanilla essence or 1/2 of vanilla bean
Method:
1. Mango curd
Process peeled mango in the mixer until smooth. Transfer mango into the small pot, whisk in sugar and eggs. Stir in butter and cook over medium-low heat (stirring constantly so you don’t end up with scrumbled eggs 
) until curd thickens, about 5 minutes. Allow curd to cool completely.
2. Crust
Using a blender make crubms from the biscuits. Mix the crumbs with melter butter and spoon of honey. Transfer the batter into the form and using spoon press on the top of it until nice and smooth. Bake on the middle rack for about 10-12 minutes on 175°C. Cool on wire rack.
3. Filling
Preheat the oven to 150°C. In the large bowl beat together cream cheese and sugar (or honey) until light and fluffy. Reduce speed to low and beat in eggs, one at a time. Beat in sour cream (or yoghurt) and seeds of vanilla bean (or vanilla essence).
4. Pour the cheesecake batter into the cooled crust, and top with the mango curd. Swirl gently with a fork to get the marble pattern. Bake in centre of oven for 30-45 minutes, until set. Cool completely before serving.